If you have a slice of meat and 50% of it looks to be visible fat, and 50%
of it looks to be red meat, then by calories, what percent would be fat?
(approximately)

Should we be aiming for 80% fat by calories, or what??

I am always trying to eyeball meat to be sure I am getting enough fat.

Any suggestions? I would like to hear from people who are on a mostly
meat/fat diet, how they get enough fat, so they don't get too much protein.

I have read some scary things about too much protein vs fat.

Or, do we even need to be very concerned about this, if we are eating a lot
of visible fat??